SALMONREJO

The cold tomato soup from Cordoba

Salmonrejo

Salmonrejo is a cold tomato soup with a high bread content. It originates from the Cordoba region of Andalusia and is prepared in a similar way to gazpacho Andaluz.

It is considered a regional dish there and is often served as a primer plato, i.e. as a starter.

Due to its high bread content, it tastes even better the next day.

Like gazpacho andaluz, it is garnished and served cold.

Ingredients

500 g tomatoes
1/2 baguette from the day before
1 clove of garlic
2 hard-boiled eggs
1/2 glass of olive oil
Wine or fruit vinegar
Salt
2 slices of Serrano ham

Info

People: 4
Preparation: approx. 20 minutes
+ 2 hours cooling time
Difficulty level: very easy

The preparation

Step 1:

Hard boil the eggs for approx. 7 minutes, rinse with cold water and leave to cool.

Step 2:

Slice the baguette (or normal white bread) and soak in lukewarm water for at least 10 minutes.

Step 3:

In the meantime, peel and dice the tomatoes and garlic.

Step 4:

Place the bread in a sieve and squeeze out any excess water.

Step 5:

Then place all the ingredients and one hard-boiled egg in a blender and blend for approx. 2 minutes.

Step 6:

Season to taste with salt and vinegar and blend well again.

Step 7:

Place the salmorejo in the refrigerator for approx. 2 hours.

Step 8:

Then pour the soup into bowls. Dice the second egg. Garnish the soup with the egg and Serrano ham.